Lambrusco Grasparossa di Castelvetro Grappolo d'Oro 2018
Lambrusco DOC
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For a sparkler with a difference try this delightfully fresh, fruity, dry Lambrusco. It's from the oldest winery in Emilia Romagna, founded in 1860 and awarded the prized Tre Bicchieri every year since 2008. A great fizz with rich food or on its own.
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Wine Details
- Red - Light to Medium Bodied
Italy- Deep Purple, Small Bubbles
- Lambrusco Grasparossa
- 7.875 Units
- 10.5% ABV
- Vegetarian
- 31 December 2021
Flavour Profile
Tasting notes
Gentle fizz, tart cherry and plum fruit, herby, full bodied
Allergy information
Contains Sulphites
The Story Behind the Bottle
Treat yourself to the real deal – a proper Lambrusco, full of strawberry and dark cherry fruit and with a tart twist on the finish. It's the prized, authentic sparkler of Emilia Romagna – a gastronomic heartland of Italy. This region is the home of Parmigiano Reggiano, prosciutto and other cured meats, balsamic vinegar and a wealth of delicious pastas. And this Lambrusco is the perfect accompaniment. It's from the Chiarli family winery, founded in 1860 and still winning many awards every year. Wine Spectator named one of its wines among the Top 100 of 2018. Made purely from the Grasparossa grape, this fizz is richly fruity and full bodied. A top choice with rich pork dishes of the Modena region or with ragu pasta or cured meats.
Treat yourself to the real deal – a proper Lambrusco, full of strawberry and dark cherry fruit and with a tart twist on the finish. It's the prized, authentic sparkler of Emilia Romagna – a gastronomic heartland of Italy. This region is the home of Parmigiano Reggiano, prosciutto and other cured meats, balsamic vinegar and a wealth of delicious pastas. And this Lambrusco is the perfect accompaniment. It's from the Chiarli family winery, founded in 1860 and still winning many awards every year. Wine Spectator named one of its wines among the Top 100 of 2018. Made purely from the Grasparossa grape, this fizz is richly fruity and full bodied. A top choice with rich pork dishes of the Modena region or with ragu pasta or cured meats.
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